Ingredients
Scale
- 4 ears of fresh corn or 3 cups frozen corn
- 1 cup milk or heavy cream
- 1 cup shredded queso fresco or cotija cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- 2 cups chicken broth or vegetable broth
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Shuck the corn and remove the kernels from the cobs or use frozen corn.
- In the crockpot, combine corn, onion, garlic, broth, spices, and butter. Cover and cook on low for 4-6 hours.
- Use an immersion blender to puree the soup until smooth or leave slightly chunky for texture.
- Stir in milk or cream and cheese, cooking for another 30 minutes uncovered until heated through.
- Serve hot garnished with cilantro, a squeeze of lime, and extra cheese if desired.
Notes
- You can add cooked chicken or shrimp for a protein boost.
- Adjust spice level with cayenne or chili powder as preferred.
- Best served with warm crusty bread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg